Stir-Fried Brussels Sprouts

1/2 cup walnuts
2 lb. Brussels sprouts
8 tbsp. extra-virgin olive oil
Kosher salt, freshly ground pepper
1/2 lemon
1 tbsp. walnut oil or 1 1/2 tsp. sesame oil

A fantastic side dish for your Thanksgiving meal.

Preheat the oven to 350 degrees. Roast Walnuts in one layer on a baking sheet with sides that is lined with parchment paper. After 4- 5 minutes, toss them and allow to cook another 4 minutes, watching closely to be sure they do not get over done. Allow the walnuts to cool completely and then coarsely chop. Shred lemon zest, being careful not to include the pith. Squeeze the juice. Set all ingredients aside in separate bowls until you are ready to use them.
Remove cores from Brussels sprouts at the stem ends.
Peel off leaves, continue to peel until you reach the center.
Stir fry a little at a time. Heat the olive oil in a large skillet over medium-high. Add about a quarter of the Brussels sprout leaves. Stir fry, moving the leaves
around once or twice. Leaves will become bright green and they will also be charred in spots. It will take about 4 minutes for each batch. Sprinkle with salt and
pepper and then transfer to a plate or bowl while you repeat. Stir fry the remaining 3 batches with olive oil. Drizzle with lemon juice and walnut or sesame oil.
Sprinkle with zest and walnuts.
Pepper to taste
Brussels Sprout leaves can be separated 2-3 days ahead of time. Wrap in damp paper towels and store in resealable plastic bags; chill.

Recipe adapted from Recipe by Molly Baz @ bonappetite.com